Soupe de lentilles aux légumes (facile !)

Ingrédients

• 1 yellow onion
• 2 stalks celery
• 1 large carrot
• 5 oz. mushrooms
• 8 oz. white potato
• 4 cloves garlic
• 15 oz. can diced tomatoes (or fire-roasted)
• 6 cups vegetable broth
• 1 cup green/brown lentils*
• 1 1/2 tsp. Italian seasoning
• 1-2 cups fresh baby spinach (optional)

Préparation

1. 1

   Dice onion, carrot, and celery. Dice mushrooms and potato. Set aside.

2. 2

   In a stockpot over medium-high heat, add onion, carrot, and celery. Sauté for about 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic.

4. 4

   When onion is translucent, add garlic, mushrooms, potato, and Italian seasoning. Stir and sauté for 2-3 minutes.

5. 5

   Add diced tomatoes, vegetable broth, and lentils (rinsed and drained). Increase heat and bring to a light boil.

6. 6

   Then reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender.

7. 7

   Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.